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Instructions
In the bowl of a food processor equipped with a steel sheet, process the salt, pepper and garlic until the last bite is as thin as possible. Add the mustard and balsamic vinegar and process for 1 minute.
Place the horse in a cast iron fountain with the curved edges facing downwards and cover the upper part with the mustard mixture. Leave to cool for 1 hour at ambient temperature.
Preheat the oven to 450°F.
If the horse is cooked for exactly 20 minutes (or 25 minutes if it is medium cooked). Remove the oven and cover with aluminum paper. Put them down for 15 minutes, then cut them into individual pieces and rinse.
Notes
“Frenching” refers to shaving the meat off the tips of the bones. Fill your butcher with about ⅛ of the fat in the meat.
Check the horse with an instant thermometer. Raro will be 125 degrees; the cooking medium is 130 degrees.
Nutrition
Portion: 1 portion, Calories: 634 kcal, Carbohydrates: 2 g, Proteins: 25 g, Fats: 58 g, Saturated fats: 25 g, Polyinsaturated fats: 5 g, Monoinsaturated fats: 24 g, Trans fats: 0.003 g, Cholesterol: 126 mg, Sodium: 2066 mg, Potassium: 360 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 34 IU, Vitamin C: 1 mg, Calcium: 45 mg, Iron: 3 mg
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